Ginger Lime Steak with Mango Salsa & Quinoa

Ingredients

• 2 steaks, about 5 oz each
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 lime, zested and juiced, plus wedges to serve
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 3/4 cup quinoa
• 1/2 cup chopped cilantro
• Salt and black pepper

Steps

1. Mix the ginger, garlic, soy sauce, lime zest, and half the lime juice into a marinade and turn the steaks through it. Leave for 15 to 20 minutes at room temperature.
2. Do not marinate longer than 30 minutes. Soy sauce and citrus start curing the surface of the meat and it will not brown properly.
3. Rinse the quinoa under cold running water for 30 seconds to wash off its bitter coating, then simmer it in 1 1/2 cups salted water, covered, for 15 minutes and leave it covered off the heat.
4. Lift the steaks out and pat them completely dry. A wet surface steams and greys instead of searing, which is the whole point of this cut.
5. Heat the olive oil in a heavy skillet over the highest heat until it is just beginning to smoke.
6. Sear the steaks for 3 to 4 minutes per side for medium-rare, until the centre reaches 130F (54C), or longer to your preference.
7. Rest the steaks on a board for a full 8 minutes. Sliced straight from the pan, the juices run out onto the board instead of staying in the meat.
8. Toss the mango, avocado, cilantro, and remaining lime juice with a pinch of salt, fluff the quinoa, and serve the sliced steak over it with the salsa and lime wedges.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.